Take A Little Cooked Chicken...Foodie Friday

Earlier this week I posted my recipe for Chicken Chili-Stew and I mentioned how I cooked extra chicken at the same time to use for another simple meal. I really love to be able to cook more than one meal and only mess up the kitchen once. My first step for making the stew was to boil 3 pounds of boneless, skinless chicken breasts with a little salt and pepper, until tender. I divided the cooked chicken, using 2 pounds for my stew and reserving 1 pound for an easy Curried Chicken Salad.

While finely chopping celery for the stew, I set aside 3 or 4 stalks to use in the chicken salad. I like texture in my chicken salad, so I sliced the celery into fairly large pieces.

When making a chicken salad with curry powder, I love to add a hint of sweet to the mix. This week, I used a diced apple. I didn't peel it, I simply removed the core. The added color was pretty and the peel is good for you. You could also use halved grapes or pineapple chunks if that is what you have on hand.

I used light mayonnaise and curry powder to flavor and bind the other ingredients. You can serve this as a sandwich, served in a pineapple half or on a lettuce leaf as I did. It is quick, simple and a delicious light meal you can make at the same time you are preparing the heartier stew.

Curried Chicken Salad 

Ingredients:

1 pound cooked chicken chopped or shredded

3 or 4 celery stalks-sliced

1 apple, cored and diced

approx. 3/4 cup light mayonnaise-just enough to bind the ingredients together

approx. 1/4 tsp. curry powder or slightly more...to taste

Mix well